The commenter said he talked to a buddy of his, who is some kind of a big wheel in computerdom, about his worries about the AHCA, and his buddy laughed and told him not to worry; it will fall of its own weight. The Gov't will, of course, have to interconnect the HHS and the IRS, and also other Gov't agencies, and the insurance companies, and then all the doctors, clinics, and hospitals involved. They do not have the hardware, they do not have the software, and above all, they do not have the people that would be necessary to create such a system and maintain it, nor are such people yet to be found on Earth in the necessary numbers.

So, I did end up helping my sister in Florida quit her unsatisfying life of waitress jobs and buy that restaurant last month. I did it anyway, despite being told not to by every lawyer, accountant, and business person that I asked. Not just maybe it's not a good idea, I was told absolutely not, and the more knowledgeable they were, the more emphatically they recommended against it. If this does not work out, I definitely deserve what I get. I was like an Obama voter on this thing.

My lil' sister did want it, but I was pushy about her doing it, and over powered her fear of taking that leap. I think I was more excited about it than she was. Anyway, it's done.

She's been in business now for 6 weeks, and it's going great. She loves it, her employees like her, and everyone tells me she's like a whole new person, always happy, and upbeat, and that was not her before. The place is profitable, and the previous owner did a great job, so it's run well from day one.

I'm more of a fixer-upper kind of guy. Show me a beat up thing, and I see a great deal that just needs some TLC. Sometimes that's a big mistake, and I think in restaurants it usually would be. This time I went for a nice shinny working thing, and I think I learned something new about that whole approach. So, at this point it's not yet a big mistake. I think we got lucky.

You've missed your chance to produce an Easter-related pop-up card for your sweetie because now there is not enough time.

Too bad.

You could probably still do one of the three pages and be 1/3 as good, or perhaps 1 of the 2 mechanisms on 1 of the pages to be 1/6 as good, and still be a worthwhile effort. If it comes out poorly that's okay, because you did it and that compensates for lack of professionalism while it explains it while it delights the person who receives it as it is set apart from something that is purchased.

The restaurant business is generally a crap shoot. When you look at industry statistics, it's grim, on average. When I walk into most restaurants I look at the fixtures and imagine who has the security interests, who will come and repossess the critical equipment (oven?) that will be the death knell of the business.

On the other hand I have a step son who is a chef in Atlanta and has been with several very successful and long running operations.

And Florida has a certain feel to it right now, like it's about to pop. There is conspicuous housing construction and the economy will be heating nicely.

So, if she is good after a month and a half, may it last for 15 years!

The way they cut it and the annoying solo shots of the protagonist grinning face just prepping for another flashback is just annoying to the point of pushing my patience to put it off yet one more time.

A beautiful week in Seattle. Great weather. Could see both snow-capped mountain ranges. Lake Washington was calm and glassy.

now on to Dallas for my Dad's 90th birthday. He's still as sharp as a tack.

I asked him a bit ago what he would advise younger people about life.

"Don't worry so much." was the just if his answer. "Things have a way of working out. And all the major good things in my life just happened - came to me without my having done anything directly to cause them."

Quayle, I like your father's attitude. My son said the other day that the dominant view at his school was pessimistic: global warming, a lousy economy, political and economic division, and other growing problems are beyond our ability to tame. I told him we're sitting on an ocean of fossil fuels, average productivity has never been higher (ditto for lifespan), and we can all be grateful for the amazing technologies that enrich our lives in so many ways. I tried to channel Steve Jobs a bit there.

We were in the restaurant/deli/smoked foods business for a while. It is probably the hardest thing to do. No matter how good a cook you are. No matter how great the food is. No matter that everyone likes your sister.....I have some suggestions that may help you avoid financial disaster. The really boring but vital things.

1. Have someone, other than your sister or in conjunction with her, be the number cruncher. Develop a business sense of how much it REALLY costs to put out the product. EACH main menu item needs to have a cost analysis. Ingredients, labor, utilities, factor in the legal costs etc etc etc. Just because you don't think of them as part of the soup or cake....they ARE. Some menu items will be loss leaders but you have to...you MUST MUST MUST make a profit on the menu as a whole. I know it sounds anal, but it is absolutely vital.

2. Figure our what your fixed and variable costs are. Be aware of the distinction.

3. Have a person doing cost control and quality control in purchases. In food purchases. Hardware. Advertising. Everything. Are you getting the best bang for your buck?

4. Hire a good CPA to go over your books and financial records AT LEAST every quarter to begin with, if not more often, until you sister gets the hang of being an executive. If you ever need to get any financial help from a bank it is also vital that you have good records, good financial statements.

It is really hard for one person to wear all the hats that are required in a business and especially a restaurant. The person cooking and with the creative juices is often not capable of business planning and finances. And even if they are it is just too much work for one person, especially in the beginning.

Again. You can have the best food in the world, but if you are underpricing or over pricing your product you will not stay in business.

Thanks DBQ. I agree with all that. I'll do my best to keep her in the black. Frankly, I'm just so happy for her that I hardly care if she makes any money, but it appears that she is. The previous owner did well, and only sold because a big company offered her a lucrative contract elsewhere.

My sister was so miserable working for other people and watching them run their businesses into the ground. She lost a number of jobs at failed restaurants over the years, so she's well aware of what doesn't work.

I was absolutely giddy the day she quit her job. I haven't even been to her restaurant yet. I'm just the financial backing 3000 miles away. I'm flying down next week for some free food. Do I have to tip my own sister?

Thanks Freeman. I just love people discovering entrepreneurship. It's the ultimate teach a man (or girl) to fish idea. I dig stuff that you set up and give a push and it just keeps going on it's own...like a Slinky.

"Who walks the stair without a careIt shoots so high in the sky.Bounce up and down just like a clown.Everyone knows its Slinky.

The best present yet to give or getThe kids will all want to try.The hit of the day when you're ready to playEveryone knows it's Slinky.

It's Slinky, It’s Slinkyfor fun it's the best of the toysIt's Slinky, It’s Slinkythe favorite of girls and boys."